Pumpkin Pie in Walnut Crust Recipe

Name: Pumpkin Pie in Walnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Pastry for Pumpkin Pie in Walnut Crust, prepared (click to view recipe); 1/2 cup brown sugar dark, packed; 1 teaspoon cinnamon ground; 1/2 teaspoon salt; 1/2 teaspoon ginger ground; 1/2 teaspoon nutmeg ground; ⅛ teaspoon cloves ground; 16 ounces pumpkin canned, or 2 cups cooked, pureed; 2 large eggs; 1 cup evaporated milk

Servings: persons

1 x Pastry for Pumpkin Pie in Walnut Crust, prepared (click to view recipe)
1/2 cup brown sugar dark, packed
1 teaspoon cinnamon ground
1/2 teaspoon salt
1/2 teaspoon ginger ground
1/2 teaspoon nutmeg ground
⅛ teaspoon cloves ground
16 ounces pumpkin canned, or 2 cups cooked, pureed
2 large eggs
1 cup evaporated milk

1
Prepare pastry.
2
Preheat oven to 425F (220C).
3
In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves.
4
With an electric mixer on medium speed, beat in pumpkin until combined.
5
Add eggs and milk; beat until smooth and well blended.
6
Pour pumpkin mixture into the pastry-lined plate.
7
Bake for 10 minutes.
8
Reduce oven temperature to 350F (180C) and bake for 35 minutes longer or until the center of the pie is set.
9
Cool on a wire rack to room temperature, then serve or refrigerate.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 x Pastry for Pumpkin Pie in Walnut Crust, prepared (click to view recipe), 1/2 cup brown sugar dark, packed, 1 teaspoon cinnamon ground, 1/2 teaspoon salt, and more.

Yes, Pumpkin Pie in Walnut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie in Walnut Crust

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